Whiskey Flavored Pumpkin Pie

Whisky Flavored Pumpkin Pie in a white baking pie.

5 from 5 votes

Around for centuries, this silky holiday pie is the quintessential Thanksgiving pie. My whiskey-flavored Pumpkin Pie gives the traditional dessert an elevated flavor.

Prep Time40

Cook Time1 10

Total Time1 50

Course: Pies And Tarts

Cuisine: American

Servings: servings

Calories: 384kcal

Author: Gabriela

Equipment

Ingredients

1 9-inch pie crust store-bought or homemade
1 ½ cups heavy cream
2 tablespoons bourbon or whiskey
1 cinnamon stick
1 can pumpkin puree 15-ounce
3 large eggs
½ cup granulated sugar
½ cup packed light brown sugar
1 ½ teaspoon pumpkin pie spice

Instructions

Partially Blind Baking The Pie Crust:

Place a baking sheet on the middle oven rack and preheat to 425F/220C.
Roll out the pie crust and place it in the pie dish. Line the crust with parchment paper or aluminum foil. Fill the lined crust with pie weights, dried beans, or uncooked rice.
Place the pie pan on the hot baking sheet. Bake for 10-12 minutes. Remove the weights and parchment/foil. Bake for an additional 5-7 minutes until the bottom is set and lightly golden. If your crust is getting too brown, either use a pie crust shield, or make a foil ring.
Once golden, transfer the pie tin to a rack and let it cool. Reduce the oven temperature to 375 degrees.
Combine the heavy cream, whiskey or bourbon, and cinnamon stick in a small saucepan over medium-low heat and bring to a simmer. Transfer to a large bowl and let it cool.
Whisk in the pumpkin, eggs, granulated sugar, brown sugar, and pumpkin pie spice.
Discard the cinnamon stick from the filling and then pour it into the cooled crust.
Return the pie to the oven, and bake until the crust is golden brown and the filling is set, 1 hour to 1 hour 10 minutes.
If you want to add decorations, after 40 minutes, remove the pie and then add your pie-crust decorations on top of the pie and return to the oven until baked fully.
Let it cool completely before cutting into it because the pumpkin custard will continue cooking as it cools.

Notes

Make-Ahead Tips for Pumpkin Pie:

Making the Pie:

You can prepare the pumpkin pie 2-3 days before serving. Store it in the fridge, covered loosely. For longer storage, freeze the pie for up to 3 months. Thaw it in the fridge overnight before serving.

Making the Crust:

Make the pie crust up to 3 days in advance and keep it in the fridge, wrapped in plastic wrap. You can also freeze the crust for up to 3 months. Thaw it in the fridge overnight before using it.

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